Vanilla Ice Cream Sundaes with Hot Fudge and Caramel Sauces

Prep Time: -
Cook Time: -
Serves: 8

Recipe Provided By: Food & Wine

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Ingredients

1/2 pound bittersweet chocolate, coarsely chopped
1 cup water
6 tablespoons sugar
1/4 cup light corn syrup
1/4 cup unsweetened cocoa powder
1 tablespoon instant espresso mixed with 1 teaspoon water
1 cup sugar
1 tablespoon light corn syrup
1 cup heavy cream
2 tablespoons unsalted butter
Vanilla ice cream
1/2 cup chopped nuts

Nutrition Info

Per Serving

Calories: 650 kcal
|
Carbohydrates: 80 g
|
Dietary Fiber: 3 g
|
Fat: 36 g
|
Protein: 6 g
|
Sugars: 66 g

About: Nutrition Info

Cooking Directions

MAKE THE HOT FUDGE SAUCE: Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.
MAKE THE CARAMEL SAUCE: In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.
MAKE THE SUNDAES: Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.

Yield: 8 servings

3. Still Hungry?

I always think of my father when I think of ice cream, Lissa says. When we were growing up, we had to have different ice creams for the kids and for Dad - we couldn't touch his stash. Carl has very specific rules about his sundaes: He loves the caramel and hot fudge sauces but refuses to add whipped cream or a cherry.

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